7,650 red pe recipes

A vibrant, protein-packed five bean salad inspired by Guanajuato, Mexico. This dish combines pinto, black, garbanzo, green, and wax beans with a tangy vinaigrette, fresh vegetables, and a creamy finish. Perfect for potlucks or as a refreshing side dish.

A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.

Rotini and kidney bean casserole layered with canned tomatoes, bologna, onions, and tomato sauce topped with parmesan. A hearty, budget-friendly baked pasta dinner.

Beef short ribs baked until tender, then glazed with a tangy rhubarb barbecue sauce made from honey, chili sauce, rose wine, and onion soup mix. A unique twist on classic BBQ ribs that balances sweet, tart, and smoky.

Rabbit, squirrel and venison are featured in this game lovers stew.

Sri Lankan-style chicken curry with ginger, garlic, curry powder, cumin, and creamy coconut. Loaded with vegetables and simmered until rich and fragrant.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Pinto Pizza Ole with a seasoned beef and mashed bean base, Monterey Jack cheese, green pepper, and fresh guacamole on top. A Mexican-inspired pizza that's also great meatless.

Stir-Fried Shrimp & Vegetables with Crisp Noodle recipe

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

This is by far the BEST salmon recipe I have ever had! It was melt-in-your-mouth!

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Italian meat sauce built on a proper soffritto of onion, carrot, and celery with ground beef, mushrooms, red wine, and beef stock. A slow-simmered Bolognese-style ragù.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.